Manufacture of beverage extracts.



UNITED STATES PATENT OFFICE.

JOHN L. KELLOGG, OF BATTLE CREEK, MICHIGAN.

MANUFACTURE OF BEVERAGE EXTRACTS.

No Drawing,

T 0 all whom it may concem':

Be it known that I, JOHN LEONARD KEL- LOGG, a citizen of the United States, residing at Battle Creek, in the county of Calhoun and State'of Michigan, have invented a new and useful Improvement in the Manufacture of Beverage Extracts, of which the following is a specification.

My invention relates in general to'the manufacture of beverage extracts, quickly soluble in water, from the starch bearing materials, such as wheat, corn, rye, barley and other cereals, beans, peas, nuts, taro and arrow root. These extracts are intended to be dissolved usually in hot water to be used as a healthful beverage in place of coffee and other beverages considered less healthful.

I am aware that United States patents to Gale No. 48,268, dated June 20, 1865, and to Barotte No. 439,318, dated October 28, 1890, describe a soluble coffee powder produced by evaporation in the ordinary way from an ordinary decoction, extract or solution of cofiee. I am also aware that British patent to Reichert No. 9133 of 1903, describes a soluble beverage powder produced in the same way from chicory, the solid soluble extract thus obtained consisting of extractive matter in solid water soluble form of roasted starchy matter and caramelized saccharine matter. I am also aware that British patent No. 6262 of 1895 describes a solid soluble beverage powder produced in the same way from barley malt flour and bran, the solid soluble extract thus obtained consisting of extractive matter in comminuted condition of a roasted cereal or cereal products. I am also aware that since 1895 a liquid beverage extract made by percolation from a mixture of roasted wheat and bran and caramelized molasses has been in general public use throughout the world, the greatest amount of said mixture of roasted wheat, bran and caramelized molasses having been sold under the adopted name of Postum cereal. In 1909 and subsequently, I made a soluble beverage powder of this mixture of roasted wheat and bran and caramelized molasses by evaporating to dryness in the usual way the solution obtained by percolation from this mixture.

In a later invention made by me I dispensed entirely with the molasses sugar, sugar, syrup, or other saccharine body Specification of Letters Patent. Patented Dec, 28, 1915,

Application filed October 14, 1914.

Serial No. 866,646.

and otherwise that the starch was converted by the diastatic action of the malt into maltose and caramelization of the maltose ensued. The soluble contents of the product were then dissolved out of the same,

the resulting solution evaporated to dry-- ness and the solid reduced to a comminuted, preferably granular, condition, thereby forming a solid extract which was quickly soluble in Water and when properly pre pared made a healthful beverage having the flavor and general characteristics of coffee. For the said later invention I ob tained Letters Patent of the United States dated May 26, 1914, which through error, inadvertence and mistake were insuflicient properly to protect my invention. I have, therefore, applied for a reissue ,of said patent, the application therefor having been filed on October 22, 1914, Serial No. 868144, andissued December 15, 1914, No. 13847.

My present invention is a soluble'beverage extract made primarily from the Algaroba bean as the starch-bearing material, preferably by the general process set forth in my said application for reissue of my letters patent of May'26, 1914, and the improvement thereon set forth in my application for Letters Patent filed October 14, 1914, Serial No. 866,645. I have discovtract which is quickly soluble in water, is very palatable and healthful, and has a flavor strongly resembling coflee.

In order that the nature and scope of my invention may be fully understood, I shall first describe in detail one mode in which I now prefer to carry out my invention, and then define in the claim the spirit of the invention and its scope.

In carrying out myinvention I may use finely ground Algaroba bean alone, or with malt, flour or malt sprouts, but I prefer to use at present a mixture consisting of twenty parts of finely ground Algaroba bean, ten parts bran, ten parts malt flour and five. parts finely ground malt sprouts. But, I may in some cases replace part of the ground Algaroba bean with wheat flour, corn flour, corn starch, rye flour, peas, beans, starch bearing tubers, nuts, taro,

arrow root or other starch bearing substances.

I make a heavy dough of the above ingredients preferably by placing them in an ordinary bakers mixer and mixing with Water until the dough is formed. This dough is then by preference molded into loaves which are placed for efiiciency and convenience in a warming oven and maintained at such a high temperature for such a time that the diastatic action of the malt will convert part or all of the starch into maltose.

I at present achieve the best results by keeping the loaves at a temperature of about 140 to 160 F, for about two hours. The loaves are then, by preference, dried, out into slices, and ground into granular form, the grains being about the size of beans or peas or smaller. This granular compound is then roasted, preferably by placing in an ordinary coffee roaster, and roasted to a light golden brown, the maltose at the same time becoming caramelized. The soluble contents of the resulting compound are then extracted from the grains, preferably as follows: The roasted grains are placed. in a cooker and cooked until all the soluble matter has been extracted. The mass is then placed in a percolator or cooker and hot water poured over the same and drained oflt' repeatedly until all the soluble extract is obtained. This soluble extract is reduced to a granular, or generally speaking, comminuted condition preferably as follows: The soluble extract is evaporated and boiled down to a thick syrup. This syrup is then diastatic action of the malt. The flavor and solubility of the product is also greatly improved as previously stated.

It is evident that the above described composition of the product and the details of the process set forth may be greatly vafried without departing from the scope of my invention.

The process described herein by which my new product is made is broadly claimed in my aforesaid reissued Patent No. 13817,

dated December 15, 1914, and in my aforesaid application for patent filed October 14,

1914, Serial No. 866645, allowed May 13,

To determine the spirit and scope of my invention reference is to be had to the following claim.

I claim as my invention: A solid soluble extract for preparing beverages comprising in its composition the extractive matter in comminuted conditions of roasted Algaroba bean and maltose.

JOHN L. KELLOGG.

In presence of CHAs. M. MARBLE, C. H. HUGHES. 

